Gladly I am wrong! A further look at the book shows it to be a wonderfully written book that clearly shows Marks passion for his subject and left me with the decision of what I am going to try and grow on my allotment next year. If a book can do this then it is defenitly worth adding to your collection.

The pages are glossy and well illustrated and very informative with both growing details and great recipes to use with the result of your efforts. If I can grow a fraction of what is offered in this book I will be very happy. Mark has succesfully written a book that is very different to most other books on the market in the fact that it is not vanilla and samey – advising you how to grow the same old things year after year.

This in my eyes is a great acheivment and I know I will get great satisfaction from this book over the coming years – now how many books is that true of?

Publishing Details

Hardcover: 192 pages Publisher:

 Quadrille Publishing Ltd (30 Sep 2010)

Language English

ISBN-13: 978-1844008469

ASIN: 1844008460

Product Dimensions: 25 x 19.2 x 3 cm

RRP £20

I am sure by now the author of this wonderfully simple cookbook  needs no introducing, when looking through this book and at some of the recipes it was a little bit overwhelming and my first impressions were that the recipes and techniques had been over simplified.  However once again the old cliche ‘don’t judge a book by it’s cover’ was definitely appropriate.

I attempted something quick and simple for the first recipe as I was going on holiday and madeclassic shortbread and the results were positively astounding! it was without doubt the nicest shortbread I have ever tasted, and 10 days later the uneaten shortbread was still crunchy and melted in the mouth.

Once back off holiday I attempted something more elaborate and a friends birthday was coming up so I attempted the Chocolate Spiral on P144, and whilst not looking as well finished as the one in the book it was deceptively easier than ‘first impressions’ and created that wow factor at the party.  Will post photo’s in seperate post.

Amongst a saturated market of baking books this one stands out and has definitely earned it’s place on my bookshelf.  It also highlights why Fiona Cairns was chosen to bake the royal wedding cake.

The RRP for Bake & Decorate is £12.99, but you can get it cheaper online using the Amazon link show on the right.

To Make approx 24 Chocolate Truffles depending on how big you like your balls!

Filling Ingredients

500G Dark good quality chocolate

8 oz. Double Cream

25g Unsalted butter

1 Tablespoon Vanilla Extract

 Truffle coating

Cocoa Powder with Chilli

Flaked Almonds Desiccated coconut

Cocoa Powder

Directions

• Finely chop chocolate and set aside in a heat proof glass bowl.
• Add cream to a saucepan and gently heat – do not boil! Take it off the heat as soon as you see bubbles poking their way through the cream at the side of the pan.  
• Pour the hot cream over the chocolate & Butter. Stir until the chocolate has melted and the mixture is smooth. Add Vanilla, champagne or other flavourings at this point.
• Chill mixture for a few hours until the mixture is workable – it should have a lovely smooth, luxurious consistency
• Pour your coatings into separate bowls
• Use a spoonful of  mixture and roll into a ball. While the mixture is still slightly melted, roll in the coating of your choice
• When rolled put on tray (that will fit in fridge!) line with baking paper.
• When all finished put in fridge until required – take out half an hour before required

Enjoy with a glass of Rioca or pink champagne!  

“It’s guid to be merry and wise, It’s guid to be honest and true, It’s guid to support Caledonia’s cause, And bide by the buff and the blue!” (Robbie Burns – Here’s A Health To Them That’s Awa)

So to help us be merry and wise and celebrate our Celtic brothers birthday, 25th January, I have a simple recipe for a traditional ‘neeps & tatties’ must be accompanied by a fine malt whisky (no e, we are in Scotland now)!

1x traditional Haggis – NOT the mythical furry creature,…… with its two inside legs shorter than its two outside legs..…to allow it to run easily along hillsides
1x Swede
2x Turnips
1x Bunch Carrots
1x Sprig of fresh thyme finely chopped (Leaves only)
4x Medium size Piper Potatoes
Sea Salt
Freshly Ground Pepper
2x large knobs of butter
6x Tablespoons of olive oil

To prevent outside of haggis burning I wrap it in foil before I submerge it into a pan of boiling water, where it will stay for 1 Hour.

Cut the Swede, Turnip & Carrots into equal sized cubes and boil until tender enough to mash together – they should all cook at about the same time, I cook the potatoes separately as they tend to cook quicker and end up dissolving into watery nothingness.

When all cooked drain and allow to dry for a minute or two, then combine in a bowl and add your butter, olive oil and thyme, then mash until smooth.  Decant into a bowl and position next to your whole cooked haggis.  It is now time to address the haggis; to be sung while doing a jig!

“But mark the Rustic, haggis fed,
The trembling earth resounds his tread.
Clap in his walie nieve a blade,
He’ll mak it whissle;
An’ legs an’ arms, an’ heads will sned,
Like taps o’ thrissle.”

You may now have a drink and slice the haggis.

After all that exercise you will need some energy and some more whisky so lets have both in a pud!

Cranachan

200g fresh raspberries and other winter fruits
Half pint of fresh Manx double cream
1 tsp of thick Manx honey
1 generous tbsp of whisky – your choice – I like glenfiddich
1 heaped tbsp of toasted oatmeal

Whisk your cream and whisky until nice and thick then layer in the rest of the ingredients i.e. fruit,oatmeal, cream, fruit etc - simple – serve in chilled glasses

Enjoy!

There an unwelcome visitor that comes to our shores over Winter called Norovirus, more commonly known as the “Winter Vomiting Virus”. This is a virus that causes diarrhoea and/or vomiting. The symptoms come on suddenly and last for 24-58 hours. Some people also suffer from a mild ever, headaches, stomach cramps or aching limbs. We have some information provided by the Department of Health explaining how to deal with the virus.

How is Norovirus spread?

The virus is very easily transmitted from person to person by contact with the infected person, by consuming contaminated food or water, or by contact with contaminated objects or surfaces.

When you have symptoms:

• There is no treatment other than to let the illness run its course.
• Please do not visit A & E at Noble’s Hospital, the Minor Injuries Unit at Ramsey, or your GP surgery. If you need medical attention, please contact your GP or MEDS by telephone.
• Stay at home and drink plenty of water or other non-alcoholic drinks to prevent dehydration; eat what you can tolerate.
• Clean up any vomit straight away using disposable cloths or paper towels. Clean the area with warm soapy water to get rid of the vomit and reduce the number of viruses, rinse thoroughly with clean water and then disinfect with a 0.1% (1000 parts per million) solution of bleach. If you can’t use bleach on the surfaces, try to prevent unaffected people, especially children, from using that area.
• Avoid vacuum-cleaning carpets or floors until 72 hours after symptoms have stopped, since there is a risk of spreading the virus.
• Regularly clean all frequently-touched surfaces with warm soapy water and wipe dry.
• If you usually use a spray cleaner, spray onto the cloth, not the surface to be cleaned.
• Avoid preparing food for anyone else.
• Always wash hands thoroughly after cleaning, after using the toilet and before eating.
• Follow the ’48-hour rule’. Allow a 48-hour interval between cessation of symptoms and resuming normal activities such as returning to work. You continue to be infectious for 48 hours after all your symptoms have stopped.
• Do not visit hospital, old people’s homes or nurseries for 48 hours after all your symptoms have stopped.

How should I wash my hands?

Use soap and warm water. Alcohol hand-rubs are not effective in killing the Norovirus. Wet the hands, apply soap, and rub all areas of the hands creating plenty of bubbles. Keep rubbing all over the hands for 15 to 30 seconds, rinse with running water and dry with a hand towel kept specifically for your own use.

What should I do if my child has symptoms of Norovirus?

• Do not send them to school. Inform the school by telephone.
• Keep them away from other children as far as possible.
• Practise hygiene procedures as described above.

Keep your child away from school for 48 hours after all his / her symptoms have stopped. Your child may appear perfectly normal, but they will continue to shed the virus.

What causes outbreaks?

• Poor hand hygiene
• Children / adults with symptoms going to school / work, or visiting hospital or old people’s homes
• Failure to follow the ‘48-hour rule’.

Here’s to hoping we manage to avoid it this year

Victoria tells us,

I really want to extend a warm welcome to anyone who would like a cup of cheer in this time of doom and gloom. I will have models to show the various treatments and products available from 20 December at special introductory prices if booked before the end of 2010. I hope every female out there (or the person who loves her) will allow herself to be pampered for Christmas, to really look her best from finger to toe–for the festive season! Fabulosity believes in fabulous customer service, so I do hope that people will brave the winter winds and check us out on 18 December!” 

You can already contact them to make a booking for when they’re open. Call or text 07624 231166

Fabulosity Nail Boutique

After seeing the sea being raped by these ‘nomad’ fishing vessels one night on the Peel coast road I have to thoroughly support and applaude this brave decision by the Manx government.   Watching the vast numbers of ships pillaging the sea was heartbreaking and you didn’t need to be a Marine Biologist to realise that this was not good for the sea bed or the future of the scallop.

However the moral implications aside sustainably fished or hand dived Scallops are a thing of beauty and to celebrate their sweet delicious saltyness I have come up with this simple recipe;

Ingredients

• 10 or so good sized scallops still in bottom half of shell
• Thumb sixed knob of Ginger (grated)
• Zest of a 1/2 lemon
• 1 clove of garlic – finely sliced or grated/minced
• 4 Spring onions chopped finely
• 1 Chill – remove seed if you don’t want it too spicy
• 1 tsp of tahini paste
• Bunch of Coriander
• Dash Soy
• Tbp of groundut/vegetable oil

Method

1. Sprinkle equally zest of Lemon over raw scallops – do this very liberally or you will over power the scallops – you only want a hint of lemon coming through
2. Steam Scallops for approximately 5mins – or until visibly set
3. While the Scallops are steaming heat the oil in a frying pan, add the Ginger, Garlic, Tahini, soy and half the chilli, let sizzle for a minute or 2 and remove for heat, let stand for a further minute to let flavours infuse.
4. Remove Scallops from steamer check that they are cooked through – they will be firm to the touch.
5. Pour oil infusion over the scallops and garnish with spring onions, chopped coriander and remainder of chilli
6. Serve

Ingredients:

• 454g Manx Queenies
• 100g Stilton
• 250ml Double Cream
• 100ml White Wine
• Salt and Pepper
• Vegetable Oil for Cooking

Method:

1. Place a frying pan on a high heat and add small amount of oil.
2. Add Manx Queenies to the pan and cook quickly for 2-3mins.
3. Place Manx Queenies in a dish , then place pan back on heat and add white wine.
4. Reduce wine by half, add cream and bring to the boil.
5. Reduce heat and crumble in stilton. Do not re-boil as it will split.
6. Return Manx Queenies to the pan allow to heat back through, season to taste.
7. Serve in a dish with crusty bread and salad.

That sounds really yummy, and you’re all welcome to try it. And, if you have a Queenie recipe you’re proud of, you can submit it to their Queenie Recipe competition for a chance to £100 worth of seafood.

The Queenie Festival starts on the 29th June this year. We’ll bring you more details closer to the event.

The New Year often signifies new beginnings for us. It is an opportunity to rethink our lives and promise ourselves to fix what we think needs to be improved upon. Hence New Years Resolutions. I think a resolution is always a good thing. It need not be done just at new year but at any time of year. A resolution is exactly what it implies – resolve to maintain something.

In today’s day and age we are all health & green focused and it would not be unusual to find that most resolutions will be health focused or world focused. Now it is all very well to say that as of today, I will eat my 5 a day every day, walk everywhere and catch buses instead of drive, quit smoking and drinking and lose weight in the process. Truth is if you currently don’t do any of these, well suddenly doing all this will be an impossible chore. If you actually manage to maintain your resolution until the end of the week I would be majorly impressed. It is always far better to chose one resolution and stick by it no matter what, even when the going gets tough. And it will get tough. After all, if it were easy, you would not need to strengthen your resolve. And only when it has become part and parcel, should you attempt to add another resolution. And if you think you cracked it in a week… think again! The minimum amount of time it will take before it can be considered habitual is 9 weeks. Having said that I believe it is better to be prudent and give it a minimum of 3 months. And even then you need to keep a watchful eye. After all it is always easier to slip into a bad habit. Usually because bad habits taste better, are easier or simply more fun!!

I wish you the very best with your resolution(s) and hope that your find the strength and perseverance to stick to it!

Happy New Year!